Relaxed chopped salad
Servings: 4
This salad was, is and always will be a staple at our place for breakfast. Growing up, no matter where we travelled in the world, Mum and Dad would pop to the local shops and buy these ingredients, fishing out their trusty camping knife and travel chopping board to kickstart our day. There’s no need to get finicky with the chopping – wherever you’re at on the cutting continuum is good enough. This is a base: you could add more to it, such as a firm avocado, some kind of green leaf (cos or rocket) or any soft herb. You can even keep leftovers and add to them the next day. If you want to you can easily add stale bread to soak up the tomato gloop and turn it into a panzanella, or add pita for fattoush.
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Ingredients
- 2 Lebanese cucumbers about 260 g (9¼ oz) zebra peeled (in stripes) and roughly chopped
- 4 ripe aromatic tomatoes, about 500 g (1 lb 2 oz) roughly chopped
- 1 red capsicum pepper chopped into 2 cm (3/4 inch) jaunty pieces
- 1 yellow capsicum pepper chopped into 2 cm (3/4 inch) jaunty pieces
- ½ red onion chopped into 1 cm (3/8 inch) pieces
SIMPLE SALAD DRESSING
- Juice of 1 lemon about ¼ cup
- ½ tsp salt flakes
- ¼ tsp freshly cracked pepper
- ¼ cup 60 ml extra virgin olive oil
FINAL BITS & BOBS
- ½ cup finely chopped parsley leaves
- ¼ cup finely chopped dill leaves
- ¼ cup finely chopped coriander cilantro leaves
Instructions
- To make the dressing, combine the lemon juice, salt and pepper in a large mixing bowl, stirring about to help dissolve the salt a little. Pour in the olive oil and stir this about too.
- Chuck in all of the chopped veggies and toss to coat. Give the mixture a taste, just in case you need to add any more salt and pepper for balance.
- If serving to guests, transfer to your nice bowl. If serving for breakfast to fam, keep it in the mixing bowl. Sprinkle the herbs over the top, letting the colours mingle and dance.
Notes
Recipe from Salad for Days, Murdoch Books
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